Apples Aplenty this Fall in the Kidney Kitchen

This fall, enjoy the foliage with a drive to your local orchard. Not sure what to do with the bags of fresh-picked apples? Bake them into an apple almond galette offered by the Kidney Kitchen as a healthy alternative to the high fat, high-caloric supermarket apple pies.

Apple Almond Galette

6 servings

4 baking apples, peeled, cored and sliced thin
1 tablespoon butter
2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons brown sugar
9 individual Stevia packets
2 teaspoons almond extract
1 store bought 9" layer pie crust

Over medium low heat, cook butter, apples, cinnamon, ginger and brown sugar for 5 to 10 minutes; until the apples become soft. Turn off the heat and stir in the Stevia and the almond extract. Pre-heat your oven to 400 F. Roll out the pie crust onto a cookie sheet. Pour the apple mixture into the middle of the pie crust. Fold the pie crust over the apples about 3", leaving the center uncovered. Pinch the creases together and bake for 30 minutes or until the pie crust is golden brown.

Calories 179, total fat 9.1g, saturated fat 2.3 g, monounsaturated fat 3.5 g, polyunsaturated fat 2.8 g, cholesterol 5.1 mg, calcium 20.5 mg, sodium 152 mg, phosphorus 20.4 mg, potassium 105 mg, total carbohydrates 24 g, dietary fiber 1.1 g, sugar 10.4 g, protein 1.2 g

This recipe was submitted by CKD patient Chef Duane Sunwold. Visit the Kitchen Kitchen for more kidney-friendly recipes."